Cherry & Dennis Recipes
Stir-fried Fish Fillet with Luffa and Black Fungus
勝瓜雲耳炒魚片
Recipe overview
A light Hong Kong home stir-fry with sweet soft luffa, crisp black fungus and tender fish. Part-cook the fish first and return it at the end to keep it whole and tender; it takes about 30 minutes.
01
Ingredients
Main Ingredients
- 350 g boneless white fish fillet
- 2 luffa, about 450 g
- 10 g dried black fungus
- 4 ginger slices
- 2 garlic cloves, sliced
- 2 tbsp cooking oil
- 80 ml water
Seasoning
- 1 tsp light soy sauce Fish marinade:
- 1/4 tsp salt Fish marinade:
- 1/4 tsp sugar Fish marinade:
- 1/8 tsp white pepper Fish marinade:
- 1 tsp cornstarch Fish marinade:
- 1 tsp cooking oil Fish marinade:
- 1 tsp oyster sauce Stir-fry sauce:
- 1 tsp light soy sauce Stir-fry sauce:
- 1/2 tsp sugar Stir-fry sauce:
- 1/4 tsp salt Stir-fry sauce:
- 2 tbsp water Stir-fry sauce:
- 1/2 tsp cornstarch; mix water and cornstarch first Stir-fry sauce:
02
Tools
- 1 wok or large frying pan
- 1 wok or large frying pan
- 1 wok spatula
- 1 cutting board
- 1 knife
- 2 large bowls
- 1 small bowl
- 1 set measuring spoons
- 1 colander
- 1 colander
03
Steps
Step 1
Step 1
Soak black fungus 15 minutes until soft; trim hard roots, tear, rinse and drain.
Step 2
Pat fish dry
Pat fish dry; slice diagonally about 0.8 cm thick.
Step 3
Gently mix fish with marinade
Gently mix fish with marinade, cornstarch, then oil; rest 10 minutes.
Step 4
Peel firm luffa skin
Peel firm luffa skin, cut 1 cm diagonal slices; slice ginger and garlic.
Step 5
Mix sauce in a small bowl
Mix sauce in a small bowl.
Step 6
Heat wok over medium-high
Heat wok over medium-high; add 1 tbsp oil and lay fish in one layer for 30–40 seconds.
Step 7
Turn gently and cook 30–45 seconds
Turn gently and cook 30–45 seconds; remove while 70–80% cooked.
Step 8
Add remaining oil
Add remaining oil; fry ginger and garlic 20 seconds.
Step 9
Step 9
Stir-fry drained black fungus 1 minute.
Step 10
Add luffa
Add luffa, fry 1 minute, add 80 ml water, cover and cook 2–3 minutes.
Step 11
Stir sauce again
Stir sauce again, add it and toss 30 seconds.
Step 12
Return fish and juices
Return fish and juices; fold gently 30–60 seconds until opaque and hot, then serve.
Common mistakes
- Fish sliced too thin breaks; keep 0.8 cm.
- Wet fish gives uneven starch; pat dry.
- Moving fish at once makes it stick; let one side set.
- Overcooked luffa becomes watery; keep its shape.
- Fully cooking fish first makes it dry after returning.
Tips
First time, follow the amounts; do not add extra water or soy sauce. Mix fish gently; do not press or toss hard. Stop cooking luffa when just soft. Stir sauce again because cornstarch settles. Taste luffa and sauce, then note whether the family prefers lighter or stronger seasoning.
